Tan­doori Lamb with Co­conut Rice

If time per­mits, mar­i­nate the lamb the night be­fore. Thinly sliced beef can also be used if de­sired.

Trim the lamb of any fat and slice thinly against the grain.

Com­bine all the re­main­ing in­gre­di­ents in a bowl, sea­son and add the lamb, turn­ing to coat well.

Thread onto skew­ers then cover and re­frig­er­ate if not us­ing im­me­di­ately.

Co­conut rice: Heat the oil in a medium saucepan and cook the onion, gar­lic and ginger un­til ten­der.

Add the turmeric, cin­na­mon, al­monds and co­conut and cook for 1 minute.

Add the rice and stock, sea­son and bring to the boil. Cover tightly, re­duce the heat to low and cook for 15 min­utes with­out lift­ing the lid. Turn off and leave the rice cov­ered for 10 min­utes. Fluff up with a fork.

To cook: Sea­son the lamb skew­ers and cook in a hot sauté pan or on a ridged grill un­til golden but still a lit­tle pink in the cen­tre – this will only take about 1 minute each side if the meat was thinly sliced.

To serve: Di­vide the rice be­tween plates and top with the skew­ers. Serve with yo­ghurt, sliced cu­cum­ber and tomato and warm flat-breads Serves 4

COOK’S TIP: I love serv­ing crispy tikha gathiya with In­dian food. Made from chick­pea flour, they add a lovely crunch and spice to dishes. Find them at In­dian, Asian and other good food stores.